JPH0787758B2 - Pressure sterilization method and storage method for food etc. - Google Patents
Pressure sterilization method and storage method for food etc.Info
- Publication number
- JPH0787758B2 JPH0787758B2 JP32715888A JP32715888A JPH0787758B2 JP H0787758 B2 JPH0787758 B2 JP H0787758B2 JP 32715888 A JP32715888 A JP 32715888A JP 32715888 A JP32715888 A JP 32715888A JP H0787758 B2 JPH0787758 B2 JP H0787758B2
- Authority
- JP
- Japan
- Prior art keywords
- pressure
- microorganisms
- temperature
- temperature range
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 238000000034 method Methods 0.000 title claims description 21
- 235000013305 food Nutrition 0.000 title claims description 18
- 230000001954 sterilising effect Effects 0.000 title claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 title claims description 14
- 244000005700 microbiome Species 0.000 claims description 12
- 230000002528 anti-freeze Effects 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000003825 pressing Methods 0.000 claims description 5
- 238000010587 phase diagram Methods 0.000 claims description 4
- 239000007790 solid phase Substances 0.000 claims description 4
- 230000035755 proliferation Effects 0.000 claims description 2
- 239000012071 phase Substances 0.000 claims 1
- 235000013527 bean curd Nutrition 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000004083 survival effect Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 230000000451 tissue damage Effects 0.000 description 2
- 231100000827 tissue damage Toxicity 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は、食品等の加圧殺菌方法並びに保蔵方法に係
り、より具体的には、食品等を、不凍域に加圧して食品
等に存在する微生物を死滅もしくはその繁殖を抑制する
技術に関する。Description: TECHNICAL FIELD The present invention relates to a pressure sterilization method and a storage method for foods and the like, and more specifically, foods and the like that are pressurized in an antifreeze region. TECHNICAL FIELD The present invention relates to a technique for killing microorganisms existing in or suppressing the reproduction thereof.
（従来の技術） 食品等に存在する微生物を死滅せしめる方法としては、
殺菌法として熱殺菌が食品衛生法に規定されているよう
に、これまで主として熱が多く用いられてきた。(Prior Art) As a method of killing microorganisms existing in foods, etc.,
As the sterilization method, heat sterilization has been mainly used so far, as stipulated in the Food Sanitation Law.
しかしながら、熱負荷は、同時に食品のもつビタミンな
どの栄養素ならびに風味を損なうという種々の問題点が
あった。However, the heat load has various problems that at the same time, the nutrients such as vitamins and the flavor of foods are impaired.
そのため、近時、温度と同様の物理的状態変数である圧
力を食品等に作用せしめて殺菌を行う方法についての研
究開発が盛んになりつつある（加圧殺菌法）。Therefore, recently, research and development on a method of sterilizing food by applying pressure, which is a physical state variable similar to temperature, to foods and the like is becoming active (pressure sterilization method).
すなわち、かかる加圧（高圧）殺菌法が可能であること
は、特開昭62−66862号公報に開示されており、その温
度域としては、工業的利用の見地から、作用圧力の低減
を計るという意味で、室温からプラス側の温度域での加
圧が考えられており、また現時点での研究開発の方向も
その方向、すなわちプラス側の温度を殺菌効果の増進に
利用する方向で進められようとしている。That is, the fact that such a pressure (high pressure) sterilization method is possible is disclosed in JP-A-62-66862, and its temperature range is to reduce the working pressure from the viewpoint of industrial use. In that sense, pressurization in the temperature range from room temperature to the positive side is considered, and the direction of research and development at this time is also in that direction, that is, the temperature on the positive side is used to enhance the bactericidal effect. I am trying to do.
（発明が解決しようとする課題） しかしながら、前述した加圧（高圧）殺菌法にあって
は、プラス側での熱負荷であり、これでは熱殺菌と同様
に、食品のもつビタミンなどの栄養素を破壊し、また、
風味を損うおそれがあった。(Problems to be Solved by the Invention) However, in the above-mentioned pressure (high pressure) sterilization method, there is a heat load on the plus side, and this is similar to heat sterilization, in which nutrients such as vitamins contained in food are removed. Destroyed and again
There was a risk of spoiling the flavor.
本発明は、プラス側とは反対方向のマイナス側の温度域
での加圧によって、栄養素、風味を損うことなく同等以
上の殺菌を行わしめ、かつマイナス側温度域における水
の凍結にもとづく、組織的損傷を招くことなく、或は解
凍にともなうドリップの発生を招くことなく殺菌を行わ
しめようということを第１の目的とするものである。The present invention, by applying pressure in the temperature range on the minus side in the opposite direction to the plus side, nutrients, at least equivalent sterilization without impairing the flavor, and based on freezing of water in the minus side temperature range, It is a first object of the present invention to sterilize without causing tissue damage or causing drip due to thawing.
又同時に、本発明はマイナス側温度域で、対象物を凍結
することなく殺菌し、かつ殺菌状態を維持して保蔵する
ことができる新しい保蔵方法を提出せんとすることを第
２の目的とするものでもある。At the same time, a second object of the present invention is to propose a new storage method capable of sterilizing an object without freezing it in the negative temperature range and maintaining the sterilized state. It is also a thing.
（課題を解決するための手段） 本発明は、食品等の対象物に圧力を作用させて微生物を
死滅若しくは微生物の繁殖を抑制する加圧殺菌方法にお
いて、前述の第１の目的を達成するために、次の技術的
手段を講じている。(Means for Solving the Problems) The present invention provides a pressure sterilization method in which a pressure is applied to an object such as food to kill microorganisms or suppress the growth of microorganisms, in order to achieve the first object described above. The following technical measures have been taken.
すなわち、本発明は、摂氏零度若しくはこれ以下の温度
域でかつ水の状態図における凍結（固相）領域に入るこ
とのない不凍域で加圧することを特徴とするものであ
る。That is, the present invention is characterized in that the pressure is applied in a temperature range of zero degrees Celsius or lower, and in an antifreezing region that does not enter the freezing (solid phase) region in the water phase diagram.
更に、本発明は、食品等の対象物に圧力を作用させて微
生物を死滅若しくは微生物の繁殖を抑制した状態で保蔵
する方法において、前述の第２の目的を達成するため
に、次の技術的手段を講じている。Furthermore, the present invention provides a method for storing microorganisms in a state in which the microorganisms are killed or the proliferation of microorganisms is suppressed by exerting pressure on an object such as food, in order to achieve the above-mentioned second object, I am taking steps.
すなわち、本発明は、摂氏零度若しくはこれ以下の温度
域でかつ水の状態図における凍結（固相）領域に入るこ
とのない不凍域で加圧して殺菌する工程と、この殺菌状
態を維持したままで保蔵する工程となることを特徴とす
るものである。That is, the present invention maintains the sterilized state with a step of sterilizing by pressurizing in an antifreeze region that does not enter the freezing (solid phase) region in the water phase diagram in the temperature range of zero degrees Celsius or lower. It is characterized in that it is a process of storing until now.
（実施例と作用） 第１図に示す高圧実験装置１において、圧力容器２には
圧媒３が満たされている。圧媒３は油圧シリンダ５で駆
動されるピストン４によって加圧されるとともに、加熱
冷却用ブロック８およびスターラ９を備えた恒温槽７に
よって所定温度に保たれる。(Examples and Actions) In the high-pressure experimental apparatus 1 shown in FIG. 1, the pressure vessel 2 is filled with the pressure medium 3. The pressure medium 3 is pressurized by a piston 4 driven by a hydraulic cylinder 5 and kept at a predetermined temperature by a constant temperature bath 7 equipped with a heating / cooling block 8 and a stirrer 9.
圧媒３の圧力は油圧計６の出力を換算して得ることがで
き、温度は温度センサ10の出力から得ることができる。
本発明に用いる圧媒としては、温度および圧力に応じて
凍結しないものを選択する必要があり、水、油などを適
宜用いることができる。The pressure of the pressure medium 3 can be obtained by converting the output of the oil pressure gauge 6, and the temperature can be obtained from the output of the temperature sensor 10.
As the pressure medium used in the present invention, it is necessary to select one that does not freeze depending on the temperature and pressure, and water, oil or the like can be used as appropriate.
第２図はポリエチレンの袋11にマグロの切り身12を脱気
密封（破線部）したものを示しており、圧力容器２内の
圧媒３中に浸漬して所定の温度、圧力を作用させること
ができる。FIG. 2 shows a polyethylene bag 11 with a tuna fillet 12 degassed and sealed (broken line portion). The tuna fillet 12 is immersed in the pressure medium 3 in the pressure vessel 2 to apply a predetermined temperature and pressure. You can
対象物としてマグロの切り身を用い、第３図に示す水の
状態図中の経路「イ」により、摂氏零度もしくはこれ以
下の温度域での加圧実験を行い、一般生菌数の変化を調
べた。また、第４図は、摂氏温度−10℃、20℃、50℃に
於いて夫々圧力を５分間負荷した場合の、圧力と生残率
との関係（所定圧力負荷時の生残率）を示したものであ
る。Using a tuna fillet as the target, and by using the route "a" in the water state diagram shown in Fig. 3, a pressurization experiment was conducted at a temperature range of zero degrees Celsius or lower, and the change in the number of general viable bacteria was examined. It was Further, FIG. 4 shows the relationship between the pressure and the survival rate (survival rate at a predetermined pressure load) when pressure is applied for 5 minutes at -10 ° C, 20 ° C, and 50 ° C. It is shown.
以上の第３図、第４図により、マイナス側の温度域にお
いては、室温（20℃）からプラス側にもっていった場合
（50℃）と同等もしくはそれ以上の殺菌効果が期待出来
ることが明らかである。It is clear from Fig. 3 and Fig. 4 that a sterilizing effect equivalent to or higher than that at the time of moving from room temperature (20 ° C) to the positive side (50 ° C) can be expected in the negative temperature range. Is.
しかしながら、前記経路「イ」では、対象物が凍結する
ため、解凍にともなうドリップの発生が避けられず、こ
れにより、温度変化に伴う組織破壊を招くこともある。
そこで、本発明者は新たにマイナス側温度域で凍結域に
入らない経路「ロ」による実験を行った。However, in the route "a", since the object is frozen, the drip accompanying the thawing is unavoidable, which may lead to the tissue destruction due to the temperature change.
Therefore, the present inventor newly conducted an experiment by the route "b" which does not enter the freezing zone in the minus side temperature zone.
その結果、一般生菌の生残率に於て、経路「イ」による
ものと実質的な差はなく、さらにマイナス側温度域から
プラス側温度域に転じた場合の経路「イ」におけるよう
なドリップの発生も認められなかった。As a result, in the survival rate of general viable bacteria, there is no substantial difference from that due to the route "a", and moreover, as in the route "a" when the temperature range from the negative side to the positive side is changed. No drip was observed.
また、両経路のものを10名のパネラーによる食感評価に
供した結果は、パネラー全員が、経路「ロ」によるもの
が経路「イ」によるものを食感的に上まわると評価し
た。In addition, the results of texture evaluation by 10 panelists of both routes evaluated that all of the panelists evaluated the route "b" better than that of the route "a" in texture.
このような結果は、経路「ロ」によるものが、基本的に
水の凍結域を通過しない温度圧力負荷操作によるもので
あることは証明するまでもないことである。It is needless to say that such a result is caused by the route "b" by the temperature and pressure load operation which basically does not pass through the freezing zone of water.
ここで、本発明における不凍域加圧とは、第３図斜線部
の領域への加圧をいい、摂氏零度もしくはそれ以下でか
つ凍結領域（固相Ｉ、IV、Ｖの領域）に入らぬ経路での
温度圧力負荷操作を指し、最低到達可能温度は2400kgf/
cm2で、摂氏−21℃である。Here, the pressurization in the antifreeze region in the present invention means the pressurization to the shaded region in FIG. 3, which is at or below zero degrees Celsius and enters the freezing region (solid phase I, IV, V regions). It refers to temperature pressure load operation in the non-passage route, and the lowest attainable temperature is 2400 kgf /
It is −21 ° C. in cm 2 .
なお、マグロの切り身に対する不凍域加圧実験におい
て、200kgf/cm2を越えた場合、色調の変化を生じ、すな
わち、赤身が淡い色調に変化し、従って色調が問題とな
ることもある。そこでかかる対象物については、加圧力
を200kgf/cm2未満にとどめることが望ましいとの知見を
得た。この点についてはブタ肉、鶏肉のような畜肉にお
いても同様の結果が得られた。In addition, in the antifreeze region pressure test for the tuna fillet, when it exceeds 200 kgf / cm 2 , the color tone changes, that is, the red meat changes to a pale color tone, and thus the color tone may be a problem. Therefore, it was found that it is desirable to keep the pressure applied to such an object to less than 200 kgf / cm 2 . Regarding this point, similar results were obtained with livestock meat such as pork and chicken.
次に、この不凍域加圧の有効性を異なる角度から実証す
るものとして、とうふの摂氏−10℃、1500kgf/cm2下で
の保蔵を連続20日間試みた。Next, as a demonstration of the effectiveness of this antifreeze region pressurization from different angles, storage of Tofu at -10 ° C and 1500 kgf / cm 2 was tried for 20 consecutive days.
又、同時に対象として、摂氏−10℃での凍結保蔵および
５℃での冷蔵保蔵（いづれも常圧）を行った。At the same time, frozen storage at −10 ° C. and cold storage at 5 ° C. (both normal pressure) were carried out.
結果は表１に示す通りであり、−10℃で凍結保蔵したと
うふは解凍時に品質が著しく損われ、とうふとしての味
覚をもたず、又冷蔵保蔵したとうふは５日目ですでにわ
ずかの腐敗様の変質が認められ、20日目では完全に腐敗
した。The results are shown in Table 1, and the quality of tofu frozen and stored at −10 ° C. was significantly impaired upon thawing, and it did not have the taste of tofu. Corrosion-like alteration was observed, and it completely rotted on the 20th day.
これに対して、本発明では、不凍域加圧のとうふは品
質、風味とも良好で、殺菌作用とマイナス側不凍域での
保持との相乗効果により、従来にない秀れた保蔵法とな
りうることが明らかとなった。On the other hand, in the present invention, the tofu of pressurization in the antifreeze region is good in both quality and flavor, and due to the synergistic effect of the bactericidal action and the retention in the negative side antifreeze region, it is an excellent preservation method that has never been obtained. It became clear that it was possible.
なお、このような保蔵に関しては、必ずしも1000kgf/cm
2を越える高圧域のみでなく、微生物の繁殖が抑制でき
る温度域でかつ不凍域（すなわち圧力域としては1000kg
f/cm2以下の比較的低い圧力域）であっても有効である
ことはいうまでもない。 For such storage, it is not always 1000kgf / cm.
Not only in the high pressure area exceeding 2 , but also in the temperature area where the growth of microorganisms can be suppressed and the antifreeze area (that is, 1000 kg as the pressure area)
Needless to say, it is effective even in a relatively low pressure range of f / cm 2 or less).
（発明の効果） 以上述べたように本発明によるマイナス側、不凍域加圧
は、高い殺菌促進効果をもち、かつ水の凍結にもとづく
組織的損傷、或いは解凍にともなうドリップの発生もな
く、さらには常圧下では不可能な食品のマイナス側温度
域での長期保蔵を可能とし、もって従来にない秀れた殺
菌ならびに保蔵方法を提供し、食品流通等食料に大なる
貢献をもたらすものである。(Effect of the invention) As described above, the negative side of the present invention, the antifreezing region pressure has a high bactericidal promotion effect, and without causing tissue damage due to freezing of water, or the occurrence of drip accompanying thawing, Furthermore, it enables long-term storage of food in the negative temperature range, which is not possible under normal pressure, and provides unprecedented excellent sterilization and storage methods, making a great contribution to food distribution and food. .
第１図は本発明を実施する高圧実験装置を示す断面図、
第２図は本発明の対象物一例の正面図、第３図は水の状
態図における圧力と温度の関係を示す図、第４図は圧力
と正残率とを各温度域で示す図である。FIG. 1 is a sectional view showing a high-pressure experimental apparatus for carrying out the present invention,
FIG. 2 is a front view of an example of the object of the present invention, FIG. 3 is a diagram showing the relationship between pressure and temperature in a water state diagram, and FIG. 4 is a diagram showing pressure and positive residual ratio in each temperature range. is there.
Claims (2)
を死滅若しくは微生物の繁殖を抑制する加圧殺菌方法に
おいて、 摂氏零度若しくはこれ以下の温度域でかつ水の状態図に
おける凍結（固相）領域に入ることのない不凍域で加圧
することを特徴とする食品等の加圧殺菌方法。1. A pressure sterilization method for applying pressure to an object such as food to kill or destroy the growth of microorganisms, which comprises freezing (freezing) in a temperature range of zero degrees Celsius or lower and in a water phase diagram. Phase) A pressure sterilization method for foods, etc., characterized by applying pressure in an antifreeze area that does not enter the area.
を死滅若しくは微生物の繁殖を抑制した状態で保蔵する
方法において、 摂氏零度若しくはこれ以下の温度域でかつ水の状態図に
おける凍結（固相）領域に入ることのない不凍域で加圧
して殺菌する殺菌工程と、この殺菌状態を維持したまま
で保蔵する保蔵工程とからなることを特徴とする食品等
の保蔵方法。2. A method for storing microorganisms in a state in which the microorganisms are killed or the proliferation of microorganisms is suppressed by exerting a pressure on an object such as food, and frozen in a temperature range of zero degrees Celsius or lower and in a water phase diagram ( A storage method for foods, comprising a sterilization step of applying pressure to sterilize in an antifreeze area that does not enter the solid phase region and a storage step of storing while maintaining the sterilized state.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32715888A JPH0787758B2 (en) | 1988-12-22 | 1988-12-22 | Pressure sterilization method and storage method for food etc. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32715888A JPH0787758B2 (en) | 1988-12-22 | 1988-12-22 | Pressure sterilization method and storage method for food etc. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02171172A JPH02171172A (en) | 1990-07-02 |
| JPH0787758B2 true JPH0787758B2 (en) | 1995-09-27 |
Family
ID=18195957
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP32715888A Expired - Fee Related JPH0787758B2 (en) | 1988-12-22 | 1988-12-22 | Pressure sterilization method and storage method for food etc. |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0787758B2 (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0813258B2 (en) * | 1989-01-13 | 1996-02-14 | マルハ株式会社 | Food sterilization method |
| US5228394A (en) * | 1990-11-02 | 1993-07-20 | Kabushiki Kaisha Kobeseikosho | Processing apparatus for food materials |
| US5593714A (en) * | 1994-12-06 | 1997-01-14 | Hirsch; Gerald P. | Method of pressure preservation of food products |
| US6033701A (en) * | 1994-12-06 | 2000-03-07 | Hirsch; Gerald Phillip | Hydraulic pressure sterilization and preservation of foodstuff and feedstuff |
| JP5203676B2 (en) * | 2007-11-05 | 2013-06-05 | 株式会社神戸製鋼所 | High pressure processing apparatus and pressure measuring method thereof |
| JP6590184B2 (en) * | 2015-04-15 | 2019-10-16 | 恒男 芝 | Pressure thawing sterilization method |
| RU198359U1 (en) * | 2020-02-27 | 2020-07-02 | АКЦИОНЕРНОЕ ОБЩЕСТВО "КОНЦЕРН "МОРСКОЕ ПОДВОДНОЕ ОРУЖИЕ - ГИДРОПРИБОР" (АО "Концерн "МПО-Гидроприбор") | HYDROSTATIC PRESSING DEVICE |
| RU202496U1 (en) * | 2020-07-27 | 2021-02-19 | АКЦИОНЕРНОЕ ОБЩЕСТВО "КОНЦЕРН "МОРСКОЕ ПОДВОДНОЕ ОРУЖИЕ - ГИДРОПРИБОР" (АО "Концерн "МПО-Гидроприбор") | DEVICE FOR HYDROSTATIC PRESSING |
| RU202498U1 (en) * | 2020-08-18 | 2021-02-19 | АКЦИОНЕРНОЕ ОБЩЕСТВО "КОНЦЕРН "МОРСКОЕ ПОДВОДНОЕ ОРУЖИЕ - ГИДРОПРИБОР" (АО "Концерн "МПО-Гидроприбор") | ISOSTATIC PRESSING DEVICE |
-
1988
- 1988-12-22 JP JP32715888A patent/JPH0787758B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02171172A (en) | 1990-07-02 |
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